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Marie5656 Forum-Blogger© Original500© Member  Just hanging out
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I recently read a short article in a magazine about making flavored butters, for special treats. So, I went searching and found some recipes. One thing the article mentioned was to use unsalted butter for better flavors. But you could probably try ether to see which you like best. Flavored Butter Recipes  Chocolate Butter 1/2 cup butter, softened and cut into chunks 1/4 cup semisweet chocolate chips, melted Whirl butter in bowl for about 30 seconds, until smooth. Pour in chocolate , whirl until blended. Place in covered container or shape into a log and cover with plastic wrap. Refrigerate or freeze until ready to use. Cinnamon Honey Butter 2 Sticks (quarter lb) butter PLUS 3 tb Butter (at room temperature) 3/4 cup Margerine 1/3 cup Honey 2 tsp Cinnamon 1 tsp Vanilla 1/2 cup Soft-type Brown Sugar Mix all ingredients until blended, using a mixer. Makes 3 half-pound units of spread which can be frozen if necessary. Use as spread on coffee cakes or on just plain toast! Cinnamon Maple Butter 1/2 c Butter; softened 2 tb Maple syrup 1/2 ts Cinnamon Whip all together and serve. Cranberry Honey Butter 1 c Butter -- softened 1/4 c Honey 1 c Whole cranberry sauce In small mixer bowl at high speed, beat butter and honey until soft and fluffy. Reduce speed to low; add cranberry sauce. Continue beating, scraping bowl often, until well blended, 2-3 minutes. Cover; store refrigerated. Curry Butter 1/2 c Unsalted butter, room temp 2 T Good-quality curry powder CURRY BUTTER: Beat the butter and curry powder with an electric mixer until blended. Refrigerate covered until ready to use. Dill Butter Cream 1/2 pound soft sweet butter with 1 Tabelspoon minced fresh dill, 1 tea lemon juice and a dash of Tabasco sauce. Serve at room temperature. Dixie Pecan Butter 1 lb Shelled pecan halves 3 tb Butter 2 ts Salt 1/2 ts Soy sauce 1 tb Honey Heat butter in a large cast iron skillet. Saute the pecans until they are toasted and butter covered. Remove form heat and cool. Dump pecans, honey, soy sauce, and salt into your nut mill and proceed as the directions indicate. Makes approx. 1 1/2 pint of delicious pecan butter. Enjoy! Source: Don's kitchen circa 1981 Garlic Butter Recipe 1/2 Cup lightly salted butter -- at room temp 2 Cloves crushed garlic In a medium bowl, cream the butter with wooden spoon until light and fluffy. Add the garlic and blend well. Transfer to a sheet of heavy- duty foil, roll the foil around the mixture, forming a log 8 inches long by 3/4 inch in diameter. Tuck in the ends of the foil, label and freeze. Will keep for up to 2 months. Use to flavor potatoes, bread, other cooked veggies, Rice pasta and pasta sauces. Garlic Cheese Butter 1/2 cup Butter, softened 1/8 tsp Garlic powder 1 tsp Lemon juice 3/4 tsp Italian seasoning 1 c Cheddar, shredded 1/8 tsp Pepper Beat butter and seasoning until fluffy. Blend in cheese and lemon juice. Form a log and refrigerate. Honey Orange Butter 1/2 c Butter; softened 1/4 c Honey 2 tb Orange marmalade Whip all together and serve. Horseradish Butter 1/4 c Prepared horseradish 1/2 c Butter Blend together and use as a spread for canapes. Garnish as desired. Jalapeno Butter 1/2 c Unsalted butter, room temp 2 Jalapeno peppers, seeded & Finely minced 1/2 t Ground cumin Beat the butter with an electric mixer until light. Beat in the jalapeno peppers, then the cumin. Refrigerate covered until ready to use. Lemon Basil Butter 1 c Loosely packed fresh basil leaves 1/2 c Sweet butter, softened 1 t Freshly grated lemon zest, -or to taste In a saucepan of boiling water blanch the basil for 2 seconds. Drain the basil well, pat it dry, and in a food processor blend it with the butter, the zest, and sat to taste until the mixture is smooth. Let the basil butter stand, covered tightly with plastic wrap, in a cool place for 1 hour or, chilled, overnight. Serve the lemon basil butter with steamed vegetables or grilled meats and fish. Makes about 2/3 cup. Parsley Butter Cream 3 or 4 tabespoons chopped parsley with sweet butter and a little lemon juice. Chill. This is delicious on broiled steak or fish. Peach Almond Butter 1/2 c Butter; softened 1/3 c Peach preserves 1/2 ts Almond extract 1/2 ts Confectioner's sugar Whip all together and serve. Strawberry Butter 1/2 c Butter; softened 1/3 c Strawberry preserves 1/2 ts Lemon juice 1/2 ts Confectioner's sugar Whip all together and serve.
 
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Marie5656 Forum-Blogger© Original500© Member Just hanging out
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Found these basic instructions and information on another site: Butter Foods Up With Extra Flavor and Flair - You can add an exotic touch to your favorite grilled foods simply by adding flavoring to butter. If you're a fan of garlic and butter, you'll love flavored butters which can be used to create lightly seasoned sauces for grilled fish, meat, poultry or vegetables. They're also a delicious addition to warm grilled bread. Directions: These butters are easy to prepare and can include a wide variety of ingredients like herbs, nuts, spices, vegetables or citrus zest. Such compound butters can be made as many as four days ahead of time or frozen for up to two months. Simply roll flavored butters into logs; cover with plastic wrap; chill until firm; then slice, scoop or pipe them onto prepared foods. For serving up "prettier" portions, use a butter curler or melon baller, or pack the butter into decorative ramekins. To liven up your next meal, prepare one of these flavored butter recipes
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24HourNut Administrator  aka Frank
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Cool! I just hope that off-beat, slightly odd (but fun) Australian lady known as Pam who runs the Australian forum here at 24 doesn't see this thread. This could become the mother of all annoying butter threads on the net if she did.
The best human beings start good new topics and vote on the better posts. |
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Marie5656 Forum-Blogger© Original500© Member Just hanging out
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Well, I did always want to start a butter thread here..and figured whether or not to refrigerate it was done to death. 
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